不管顧客是多么不愿意，在大多數(shù)的餐館，添加劑的使用甚濫用已經(jīng)不可避免。
No matter how reluctant customers are, the use or even abuse of additives is inevitable in most Chinese restaurants.
日前，食品藥品監(jiān)督管理局(下稱食藥局)食品監(jiān)管司司長徐景和對財新記者透露，衛(wèi)生部和食藥局近期將發(fā)布《餐飲服務(wù)環(huán)節(jié)食品添加劑使用管理規(guī)范》，對添加劑濫用情況進行管理。
Recently, Xu Jinghe, director of the food safety supervision department of the State Food and Drug Administration (hereinafter referred to as the State Food and Drug Administration), told Caixin that the Ministry of health and the State Food and Drug Administration will recently issue the "food additive use management specification for catering service" to manage the abuse of additives.
根據(jù)2009年出臺的《食品法》，“食品生產(chǎn)者應(yīng)當(dāng)依照食品標準關(guān)于食品添加劑的品種、使用范圍、用量的規(guī)定使用食品添加劑;不得在食品生產(chǎn)中使用食品添加劑以外的化學(xué)物質(zhì)和其他可能危害人體健康的物質(zhì)。”
According to the "food safety law" issued in 2009, "food producers should use food additives in accordance with the provisions of food safety standards on the variety, scope and dosage of food additives; Chemical substances other than food additives and other substances that may endanger human health shall not be used in food production. "
這里的“食品標準”即指《食品添加劑使用衛(wèi)生標準》，它對食品添加劑的使用原則、允許使用的食品添加劑品種、使用、范圍及使用量或殘留量都作了規(guī)定。
The "food safety standard" here refers to the "Hygienic standard for the use of food additives", which stipulates the principles of the use of food additives, the varieties, use, scope, amount of use or residue of food additives.
但這一標準并不能直接適用于餐館。“現(xiàn)有的食品添加劑往往是由食品生產(chǎn)企業(yè)提出申請的，適用的是食品生產(chǎn)企業(yè)，有時候不符合餐飲業(yè)的現(xiàn)狀。”徐景和說。
But this standard does not apply directly to restaurants“ The existing food additives are often applied by food production enterprises, which are suitable for food production enterprises, sometimes not in line with the status quo of the catering industry. " Xu Jinghe said.
《食品法》規(guī)定，食品添加劑應(yīng)當(dāng)在技術(shù)上“確有必要”且經(jīng)過風(fēng)險評估證明可靠，方可列入允許使用的范圍。但現(xiàn)有目錄中食品生產(chǎn)企業(yè)“確有必要”的添加劑在餐飲企業(yè)中是否也必不可少?
According to the food safety law, food additives should be technically "necessary" and proved to be safe and reliable through risk assessment before they can be included in the scope of permitted use. But are the additives that are "really necessary" for food production enterprises in the existing catalogue also essential for catering enterprises?
據(jù)徐景和透露，衛(wèi)生部和藥監(jiān)局已經(jīng)完成了對餐飲企業(yè)的摸底工作，即將發(fā)布的《餐飲服務(wù)環(huán)節(jié)食品添加劑使用管理規(guī)范》將依此對添加劑進行分類，“有些確實必要的會允許使用，沒有必要的會在餐飲環(huán)節(jié)禁用。”
According to Xu Jinghe, the Ministry of health and the food and drug administration have completed the thorough investigation of catering enterprises, and the soon to be released "food service link food additives use management specification" will classify the additives according to this, "some really necessary will be allowed to use, and unnecessary will be banned in the catering link."
此外，和食品生產(chǎn)企業(yè)能夠做到嚴格的限量不一樣，在餐館里，廚師們對食品添加劑的使用往往處于隨意狀態(tài)。
In addition, unlike the strict limits that food manufacturers can achieve, chefs often use food additives at will in restaurants.
以亞硝酸鹽為例，農(nóng)業(yè)大學(xué)食品學(xué)院營養(yǎng)與食品系副教授范志紅對財新記者表示，在很多廚房里的亞硝酸鹽就隨便和其他調(diào)味品放在一起，無購入記錄，無使用記錄，無專人保管，容易引起誤用而導(dǎo)致食用者食物中毒。
Taking nitrite as an example, fan Zhihong, an associate professor of the Department of nutrition and food safety in the food College of China Agricultural University, told Caixin that in many kitchens, nitrite is put together with other condiments casually, without purchase record, use record and special person's custody, which is easy to cause misuse and lead to food poisoning.
